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    The Menu

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    13 October 2017

    Episode 313

    30 minutes

    The Swedish philosophy that changes what your meal looks like and Australian favourite Donna Hay on why basic cookery skills deserve more attention. Plus: how to bring a hit restaurant concept from Hong Kong to London.

    13 October 2017

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    Chapter 1

    7 minutes

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    Chapter 1

    Lagom on a plate

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    Food writer Steffi Knowles-Dellner on how the Swedish concept of ‘lagom’ works in cooking.

    7 minutes

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    Chapter 2

    9 minutes

    Photo: TERENCE CHIN

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    Chapter 2

    Donna Hay

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    The Australian cookery favourite on her new book release and why basic skills really do matter.

    9 minutes

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